Tag Archives: Sushil Ravikumar

Vegetarian recipe

Vegetable Kolhapuri

 

 

Vegetable Kolhapuri is a vegetarian recipe from the city of Kolhapura in Maharashtra – it includes a mix of vegetables, cashews, chillies and lots of delicious spices. Serve it with rice and you’re in for a treat!

INGREDIENTS

2 tbsp oil
1 tsp cumin seeds
2 cloves
2 green cardamom
1 bay leaf
1 cinnamon stick
5 curry leaves
1 large red onion, made into paste
1 tsp salt or as required
1 tsp minced ginger
1 tsp crushed garlic
1 small green chilli, finely chopped
5 tbsp Rasoi Magic Veg Kolhapuri Spice Mix
2 large tomatoes, pureed
1 cup water or veg stock, as required
2 tbsp cashew nuts, boil until soft and make into paste
500g mixed chopped vegetables, frozen or fresh
1 tbsp dried fenugreek leaves
1 bunch fresh coriander leaves, chopped
1 tbsp ghee
4 dried red chillies

COOKING METHOD

Heat oil in a large frying pan, add the cumin seeds, cloves, green cardamom, bay leaf, cinnamon stick and sauté for a few seconds until the flavours are infused in the oil.

Add curry leaves, onion paste, salt and saute well until the onion paste is nicely browned.

Add Rasoi Magic Veg Kolhapuri Spice Mix and tomato puree and mix well. Add water or stock, cover and allow it to cook for 10 minutes.

Remove lid and stir in the cashew nut paste and cook for 10 minutes on low heat. Add the mixed vegetables and mix well. Add a little water or stock to dilute the consistency if thickened and bring the sauce to a boil.

Simmer for 5-10 minutes until the vegetables are cooked through and add fenugreek leaves and mix well.

Stir in the chopped coriander leaves and remove from heat.

Optional step, add ghee in a small pan and fry the dried red chillies for a few seconds and pour this onto the Vegetable Kolhapuri mixture.

To serve, prepare the Ready to Eat MTR Jeera rice according to the packet instructions and serve hot on the side with delicious Vegetable Kolhapuri.

 

 

Kadhai Chiken Rasoi Magic

Kadhai Chicken

 

Also known as Chicken Kahari, this classic North Indian dish is known for its spicy flavour and use of green capsicum, along with succulent chicken.

INGREDIENTS

2 tbsp oil
2 dried red chilli
1 tsp cumin seeds
1 large red onion, chopped
1 tsp salt or as required
1 tsp turmeric powder
1 tbsp ginger garlic paste
500gms chicken pieces
½ cup chicken stock or water
4 tbsp Rasoi Magic Kadhai Chicken Spice Mix
1 tsp Kashmiri chilli powder
1 large tomato, pureed
1 small green capsicum, cubed
1 small red onion, cubed
1 tbsp dried fenugreek leaves
2 tbsp cream
1 bunch fresh coriander leaves, chopped
3 tbsp oil

COOKING METHOD

Heat oil in a large frying pan, add the dried red chilli, cumin seeds and sauté for a few seconds.

Add the chopped onion, turmeric powder, salt and sauté for a few minutes until the onions are soft and golden brown.

Add the ginger garlic paste and sauté for a minute or until the raw flavour is gone. Add the chicken pieces and coat well with the onion mixture.

Add stock or water and cover with lid and cook for 10 minutes on a medium heat.

Remove lid and add the Kadhai Chicken Rasoi Magic spice mix, chilli powder, tomato puree and mix well.

Cover with lid and cook for another 10 minutes. Add the cubed capsicum and onion and cook for 5 minutes.

Add the dried fenugreek leaves, cream and mix well. Check for seasoning and simmer the curry for another 5 minutes.

Remove from heat, stir in the chopped coriander leaves and serve with steamed rice.

Saffron Pulao

Saffron Pulao

The following recipe was used as part of the recently held MTR Cooking Masterclass with competition winners Lily Brown and her friends, and went down a treat!

Ingredients (serves 4)

  • 300g Basmati Rice
  • 2 cinnamon sticks
  • 2 green cardamom
  • 2 black cardamom
  • 2 bay leaves
  • 4 cloves
  • 1tsp black or regular cumin seeds
  • 5 whole almonds
  • 10 cashew nuts
  • 10 raisins
  • 1 large onion, sliced
  • 1 tsp ginger garlic paste
  • ½ cup yoghurt
  • ½ bunch coriander, chopped
  • ½ bunch mint, chopped
  • ½ tsp cumin powder
  • ½ tsp coriander powder
  • 2 tbsp fried onions
  • 0.5g saffron threads
  • 4tbsp milk, warm
  • 4tsp butter
  • 2 tbsp oil
  • 1½ cups water to 1 cup rice
  • 1 tbsp salt or to taste

Method

Firstly, wash the rice twice and soak in enough water to cover the rice completely for half an hour. Take a few strands of dried saffron, crush them well and put in a mixing bowl. To it add a little warm milk and mix well. Set aside.

In a large pot, add a little oil. When the oil is hot, add the whole garam masala (Cinnamon sticks, cardamom, cloves, bay leaves) and cumin seeds. Add cashew nuts, almonds, raisins and sauté till a slightly golden colour then add chopped onions and sauté for a few mins before adding the ginger garlic paste. Add salt, the chopped coriander and mint leaves to give a nice flavour to the pulao. Add yoghurt, cumin powder and coriander powder to the onion mixture and mix well.

Lastly add the right amount of water as per the quantity of rice soaked and bring it to a boil. Once the water comes to boil, add the soaked rice (drained), mix delicately and allow the rice to cook.

When the water is almost absorbed and small holes appear on top, lower the heat to a simmer and sprinkle some fried onions on the top, saffron milk and a few knobs of butter. Close the lid and let it cook on a very low heat for another 5-10 mins. Remove lid, fork the rice and serve!

Chettinad Chicken Curry

Chettinad Chicken Curry

The following recipe was used as part of the recently held MTR Cooking Masterclass with competition winners Lily Brown and her friends. They loved it!

Ingredients (serves 4)

  • 500gms chicken thighs, boneless, skinless
  • 1 cinnamon stick
  • 1 bay leaf
  • 2 green cardamom
  • 1 tsp cumin seeds
  • 4 shallots or 1 large red onion, chopped
  • 2 green chillies, chopped
  • 10 curry leaves
  • 2 tsp ginger garlic paste
  • 1 tsp turmeric powder
  • 2 tsp red chilli powder
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp fennel powder
  • 2 tomatoes, chopped
  • 100ml chicken stock, or as required
  • 1 tsp garam masala powder
  • 1 tsp black pepper, freshly ground
  • Juice of ½ lemon
  • 1 tsp salt, or to taste
  • 1 bunch fresh coriander leaves, chopped
  • 3 tbsp oil

Method

In a bowl, add the chicken, 1 tsp turmeric powder, 1 tsp red chilli powder, ½ tsp salt, 1 tsp ginger garlic paste and mix well. Cover and leave it to marinate for 15 mins.

Heat oil in a large frying pan, add the cumin seeds, cinnamon stick, bay leaf, green cardamom and sauté for a few seconds to infuse the flavours into the oil. Add the chopped onions, curry leaves, green chillies, ginger garlic paste and sauté for a few minutes until the onions are soft and golden brown. Add the remaining 1 tsp salt, 1 tsp red chilli powder, 1 tsp coriander powder, cumin powder, fennel powder and sauté for a few minutes.

Add the chopped tomatoes and sauté for 10 minutes on a medium heat until the tomatoes become soft and mushy and the oil separates from the spices. Add the marinated chicken pieces and mix well to ensure the spice mixture coats the chicken well. Add the stock and cook for about 15-20 minutes, stirring often, until the chicken is cooked through and the sauce is thick and reduced.

Add the garam masla powder, freshly ground pepper and stir well. Add the lemon juice and check for seasoning. Remove from heat, garnish with chopped coriander leaves and serve with rice.

 

Beef Panthras

Beef Panthras

The following recipe was used as part of the recently held MTR Cooking Masterclass with competition winners Lily Brown and her friends, and went down a treat!

Ingredients (serves 4)

Filling

  • 2 tbsp oil
  • 1 red onion, finely chopped
  • 1 tsp garlic, finely chopped
  • 1 tsp ginger, finely chopped
  • 500g beef mince
  • 1 tsp chilli powder
  • 1 tsp garam masala powder
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • ½ tsp salt
  • ½ tsp freshly ground black pepper
  • 2 tbsp freshly chopped coriander leaves
  • Juice of ½ lemon

Crepes

  • 2 cups plain flour
  • Salt, to taste
  • 3 eggs, beaten
  • 1 cup milk
  • 2 tbsp butter, melted
  • Canola oil, for deep frying
  • 1 egg, lightly beaten, for coating
  • 1 cup dry bread crumbs, for coating

Method

To make the beef panthras, heat the oil in a large frying pan over medium heat and add the onion, garlic and ginger. Cook until the onion has softened, then add the beef mince, chilli powder, garam masala powder, cumin powder, coriander powder and salt. Simmer until the mince is cooked. Add the ground black pepper, chopped coriander leaves, lemon juice and mix well. Set aside to cool.

To make the crepes, sift together the flour and salt, make a well in the centre and add the eggs, milk and butter. Add a little water if required to produce the consistency of pouring cream. Heat a large frying pan or crepe pan over medium high heat and make thin crepes, cooking them on both sides.

Place each crepe on a plate, add a tablespoon of mince mix on one end and roll up, tucking in the sides as you would a spring roll. Follow the same procedure until all the mince and crepes are used. Heat the canola oil in a saucepan or deep fryer to 180°C. Dip each stuffed roll in beaten egg then roll in bread crumbs. Fry until golden and drain on a kitchen towel. Season with salt and serve.